Try This Recipe: Easy and Delicious Rosemary Oven Fries
Inviting some pals over to hang out can quickly turn stressful when you realize they’re going to expect some food. Before you reach for your phone to order delivery, take a few deep breaths. Homemade eats don’t have to be difficult. With original recipes from our Everyday Appetizers series, you can pull off showstopping starters without losing your cool.
Everyone has their own particular likes and dislikes when it comes to food, making it difficult to find one appetizer on a bar menu that makes all your pals happy. One snack that always pleases, though, is a plate of golden and crispy fries. Except, they’re usually not golden or crispy when they arrive. So many things can go wrong and fries are equally bad when bland, over-fried, or soggy. A tasty dip helps, but no amount of ketchup or chipotle mayo can make up for a pile of sad potatoes. Make them at home, and you’ll never have to worry about another disappointing plate of fries again.
About this recipe
While frying potatoes at home really isn’t difficult, it does require a fair amount of maintenance. Once you start heating the oil, you really can’t walk away from the stove until you’re finished cooking and the flame is safely off. This recipe was designed to be low maintenance, so you don’t have to be chained to the kitchen the entire time. It takes a bit longer, but not much. You also won’t end up going through an entire roll of paper towels to drain the grease and clean up splatters like you would with frying. And since you’re basically just roasting, adding flavor with some fresh herbs is a cinch.
You could cut the potatoes into the standard shape you get alongside a burger, but thicker wedges work better for the oven method. You’ll have to toss the potatoes a few times as they cook to get the most even browning, and anything too small will break apart in the process.
Once you have your potatoes cut, toss them with the oil and some finely chopped rosemary. This is the one instance where you really don’t want to add more herbs than the recipe calls for. A little bit of rosemary adds an herbal, woodsy flavor. Too much rosemary tastes like a mouthful of potpourri, and it’s easy to go overboard because the flavor’s so strong. You could also substitute thyme. If you’d prefer a softer herb like parsley or chives, wait until after the potatoes are cooked before you sprinkle them on.
Once you’ve transferred the potatoes to the oven, get to work on a creamy dip to serve with them. This one is really simple. You don’t even need any equipment. Just mix some mayo, sour cream, horseradish, salt, and parsley together in a small bowl. If you don’t love the zip of horseradish, you can add just about any other flavoring to the sauce. Pesto, roasted garlic, or smoked paprika would all be delicious. Now all that’s left to do is dunk and eat.
Rosemary Oven Fries with Horseradish Dip
This recipe is designed to make 4 servings, but it’s also really easy to scale up. Bank on about one medium potato per person. Just be sure to use multiple sheet trays so the potatoes brown rather than steam.
- 4 medium russet potatoes, cut into thick fries
- 4 tablespoons olive oil
- 2 teaspoons finely chopped fresh rosemary
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon chopped fresh parsley
Directions: Preheat oven to 425 degrees Fahrenheit. Toss potatoes with olive oil, rosemary, and a few generous pinches of salt. Bake, tossing twice, until potatoes are deeply golden and crisp, 35 to 40 minutes.
Meanwhile, stir mayonnaise, sour cream, horseradish, and parsley in a small bowl. Season with salt, and stir to combine.
Remove fries from oven and adjust seasoning, if needed. Serve oven fries with horseradish dip.